Sheet Pan Pierogies and Kielbasa
A flavorful and easy-to-make meal featuring crispy pierogies and smoky kielbasa that promises to please the whole family.
Ingredients
Key Ingredients
- 1 package frozen pierogies (about 16 oz) You can use your favorite variety of pierogies.
- 1 package halal Kielbasa sausage (about 14 oz) You can replace it with chicken or turkey sausage for a leaner option.
- 3 tablespoons olive oil Extra virgin olive oil is recommended for flavor.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Freshly ground for best flavor.
- 1 teaspoon garlic powder You can substitute with fresh minced garlic.
- 1 each bell pepper, sliced (optional) Add color and flavor.
- 1 each onion, sliced (optional) Can be substituted with shallots.
- to taste fresh parsley for garnish (optional) Adds freshness to the dish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- In a large bowl, combine the frozen pierogies and sliced Kielbasa with olive oil and seasonings. If using, add the bell pepper and onion. Toss everything together until well coated.
- Evenly spread the pierogies and Kielbasa mixture onto the baking sheet in a single layer to ensure crispiness.
- Bake in the preheated oven for 20-25 minutes, or until the pierogies are golden brown and heated through. Stir halfway through for even cooking.
- Remove from the oven, garnish with parsley, and serve hot with your choice of toppings.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes. For longer storage, freeze the dish in a freezer-safe container for up to a month.